Brown Butter Sweet Potato Casserole🍠

Start by cleaning and peeling 3.5 pounds of sweet potatoes. Cut them into large chunks and add them to a pot with water and salt. Boil them until fork tender, then use a potato ricer to mash them up. 

For the brown butter, add 12 tablespoons of butter to a pan on medium-low heat and stir frequently until it starts to turn brown and develops a beautiful sweet scent. Add the brown butter to a bowl and set aside 1/4 cup of it for the crust. 

Put your mashed potatoes back on the burner at medium-low heat. Stir in the remaining brown butter, 1/3 cup of maple syrup, 1/3 cup of light brown sugar, 1/3 cup of heavy whipping cream, 1/2 tablespoon of vanilla extract, 1/4 teaspoon of ground nutmeg, and cinnamon and salt to taste.

For the crust, get 1.5 cups of Pecan Pralines and a little over half of an 8.8-ounce package of Biscoff Cookies. Crush them all up together, add them to a bowl, and mix in the reserved 1/4 cup of brown butter.

Add your sweet potatoes to a 9x13 baking dish and evenly smooth them out. Top it with the prepared crust, then layer on marshmallows (measure with your heart). Sprinkle any remaining crust on top. 

Bake in the oven at 350 degrees Fahrenheit for 5 to 10 minutes, or until the marshmallows are toasted. Enjoy!